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baked mac and cheese served in a white bowl

Creamy Baked Mac and Cheese

4.94 from 15 votes
Created by Mariam Ezzeddine
This Easy Baked Mac and Cheese is made with elbow pasta, cheddar cheese, and a simple creamy base sauce. Topped with bread crumbs and baked to perfection.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 6 servings
servings

Ingredients

  • 12 oz. elbow pasta cooked for 5 minutes (see package directions)
  • ¼ cup butter full fat
  • 3 tbsps all purpose flour
  • 2 cups whole milk
  • 1 cup pasta water or more if desired
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 ½ cups sharp cheddar cheese shredded (save 1 cup for topping)
  • 1 ½ cup white cheddar cheese shredded
  • 1 tbsp chopped parsley optional

Bread Crumbs Topping

  • 1 cup panko crumbs
  • ½ cup grated parmesan cheese grated
  • 1 tsp paprika
  • 1 tbsp butter

Instructions

  • Preheat the oven to 400 F.
  • Cook your pasta to less than al dente, about one minute from package directions.
  • To make the homemade mac and cheese sauce, you will need to melt the butter in a non-stick pan on low heat.
  • Add in the flour and whisk or mix with a wooden spoon and continue stirring until the mixture bubbles up. Add in the milk, pasta water, spices, salt and continue whisking until the sauce is nice and smooth.
  • Add in the shredded cheese, both white and sharp cheddar (only use 1 ½ cup of sharp cheddar, save 1 cup for topping)
  • Continue to whisk the mixture together until some of the cheese melts a bit and incorporates with the sauce. The cheese does not have to melt all the way because it will melt in the oven.
  • Toss the pasta around with the sauce to coat well. If you need the sauce to me more thin, add a little more pasta water and mix.
  • Transfer the mac and cheese to a baking dish (11 x 9 inch or similar). Add a layer of shredded cheddar cheese to the top.
  • To prepare the panko crust, melt 1 tbsp. of butter in a non-stick skillet. Add in the panko crumbs, paprika and toast to give the crumbs a very light golden color.
  • Turn of the heat and add in the grated parmesan cheese. Mix together and then top the cheddar cheese with the panko crumb mixture. 
  • Bake in a pre-heated 400 F oven for 15-20 minutes until hot and bubbly.
  • Remove from the oven and allow the dish to cool for a few minutes. Garnish with some fresh chopped parsley and serve.

Video

Notes

  • Cook your pasta to less than al dente, about one minute from package directions.
  • Whisk in cold milk, not warm to prevent the flour from clumping.
  • Buy cheese in block form and take a few moments to grate it yourself. Pre-shredded cheese will not melt well and won't create a truly smooth and creamy sauce.
  • Proteins: If you'd like to add proteins, I recommend one of these proteins: Chicken, Shrimp, crab, or Lobster.
  • Spices: Change up the flavor by using spices like Cajun, Chipotle, or Fajita seasonings.
  • Make it Spicy: Add Tabasco or Sriracha sauce.
  • Veggies: Add some steamed broccoli florets into this dish.

Nutrition

Calories: 744kcal | Carbohydrates: 59g | Protein: 34g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 120mg | Sodium: 1112mg | Potassium: 376mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1844IU | Calcium: 765mg | Iron: 2mg
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